Beet & Walnut Salad
Beet, walnut, blue or goat cheese are perfect combination. The salad tastes earthy, nutty and creamy. A refreshing and wholesome salad on a hot summer day with any your favorite BBQ.
Yield
8 servingsPrep
8 minCook
40 minReady
48 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing | |||
| ⅓ | cup |
lemon juice
fresh |
|
| 3 | tablespoons | sugar |
|
| 2 | tablespoons |
shallots
finely chopped |
|
| 2 | teaspoons | olive oil, extra-virgin |
|
| ¼ | teaspoon | salt |
|
| For the salad | |||
| 1 | pound |
beets
or about 16 baby beets |
*
|
| ½ | cup | water |
|
| 10 | cups |
mixed salad greens
mixed |
*
|
| ¼ | teaspoon | salt |
|
| 3 | tablespoons |
walnuts
coarsely chopped, toasted |
|
| 3 | tablespoons |
blue cheese
crumbled, or goat cheese |
|
| 1 | tablespoon |
chives
chopped fresh |
|
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Directions
To prepare dressing, combine first 5 ingredients, stirring with a whisk.
Preheat oven to 375℉ (190℃) F.
To prepare salad, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7–inch baking dish ; add ½ cup water.
Cover and bake at 375° for 35 minutes or until tender. Drain and cool.
Trim off beet roots; rub off skins. Cut each beet into quarters. Place beets in a small bowl; drizzle with 1 tablespoon dressing.
Place salad greens on a large platter; sprinkle evenly with ¼ teaspoon salt. Drizzle remaining dressing over greens.
Top with beets, walnuts, cheese, and chives.
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